BEST DAMN MEYER LEMON CAKE
Steps:
- Heat oven to 350°. Grease a light colored loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with butter and dust it with flour; set aside. Put almond flour in a small bowl and set aside. In a medium bowl, sift together all purpose flour, baking powder, and salt and set aside. Put the melted butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 45-55 minutes. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.
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Ran Do
[email protected]This recipe is a keeper! I'll definitely be making this cake again and again.
SAJIB GACU
[email protected]This cake is way too lemony for my taste. I couldn't even finish a single slice.
Cord One
[email protected]I followed the recipe exactly, but my cake didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Naresh Raju
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Shushila Jha
[email protected]I love the combination of lemon and poppy seeds in this cake. It's so light and refreshing.
Rohit Khadka
[email protected]This cake is perfect for any occasion. It's elegant enough for a special dinner party, but it's also easy enough to make for a casual get-together.
Hoor Mallah
[email protected]I made this cake for my lemon-loving friend, and she raved about it. She said it was the best lemon cake she'd ever had.
GM Raju
[email protected]This cake is a little bit of work, but it's worth it. The flavor is incredible.
lisa finnegan
[email protected]I've made this cake for birthdays, potlucks, and just because. It's always a hit.
Kim Yunmin
[email protected]The glaze on this cake is amazing! It's the perfect balance of sweet and tart.
juyellislam jibon
[email protected]I wasn't sure about using Meyer lemons, but I'm glad I did. They give this cake a unique and delicious flavor.
Duranie James
[email protected]This cake is easy to make and so delicious. I love the tangy lemon flavor.
morgan
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The glaze is the perfect finishing touch.
Noman Jan
[email protected]This cake was a hit at my dinner party! The Meyer lemon flavor was bright and refreshing, and the cake itself was moist and fluffy. I'll definitely be making this again.